John Quincy Adams Oatmeal Apricot Squares

1 cup all-purpose flour

1 cup old-fashioned oats

1/2 cup brown sugar

1/4 teaspoon salt

1/4 teaspoon baking soda

1/2 cup cold butter

1 cup apricot preserves

1 tablespoon lemon juice

1/2 teaspoon lemon rind

2 teaspoons cinnamon

1/2 teaspoon vanilla

1/4 cup chopped dried apricot

1/2 cup chopped semi-fine pecans

Preheat oven to 350˚

In a large bowl combine flour, oats, sugar, salt and baking soda.  Cut cold butter and mix into flour mixture with hands until dough forms a coarse crumb.

Press one half of the dough into a buttered square 8-inch baking pan to form bottom crust.  

For filling, combine apricot preserves, lemon juice and rind, cinammon, vanilla, and dried apricot; spread to cover bottom crust.

Press remainder of dough to form top crust, top with generous topping of pecans.

Bake for 20 minutes, cover pan with foil, bake for another 15-20 minutes or until golden brown.

Enjoy when cooled, may be store for several days in air-tight container.